gluten free snickerdoodle cookie recipe

Written BySheba G Updated On
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I have tried so many gluten free cookie recipes over the years, and this snickerdoodle recipe is hands down my family’s favorite. My kids ask for them every week, and I love that they are made with simple ingredients you probably already have in your pantry. These cookies have that perfect soft and chewy center with a crisp cinnamon sugar coating, and nobody can tell they are gluten free. They are great for after school snacks, holiday cookie exchanges, or just because you want a treat that feels special but is easy to make. Plus, using gluten free flour means they are easier on digestion for anyone with sensitivities, so everyone can enjoy them without worry. I make a double batch every time because they disappear so fast.

Gluten Free Snickerdoodle Cookies

4.8 from 1551 votes

Soft and chewy gluten free snickerdoodle cookies with a classic cinnamon sugar coating. This easy recipe uses a blend of gluten free flours for the perfect texture every time.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups gluten free all purpose flour blend (with xanthan gum)
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

1/4 cup granulated sugar
1 tablespoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F. Line two baking sheets with parchment paper.
2In a medium bowl, whisk together the gluten free flour, cream of tartar, baking soda, and salt. Set aside.
3In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4Add the egg and vanilla extract to the butter mixture. Beat until well combined.
5Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough will be slightly sticky.
6In a small bowl, mix together the 1/4 cup granulated sugar and cinnamon for the coating.
7Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon sugar mixture to coat evenly. Place on the prepared baking sheet, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, until the edges are set and the tops are slightly cracked. The centers will look soft.
9Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Small bowl
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 25mg🧂Sodium: 160mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 2g

📝Notes

Make sure your gluten free flour blend contains xanthan gum for the best texture. If not, add 1/2 teaspoon xanthan gum to the dry ingredients. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Gluten Free Snickerdoodle Cookies Works

These gluten free snickerdoodle cookies are a staple in my house because they are so easy and everyone loves them. They come out perfectly soft and full of cinnamon flavor every time. Whether it is a birthday party, a potluck, or just a Tuesday afternoon, this recipe always gets compliments and empty plates.

❓ Frequently Asked Questions About Gluten Free Snickerdoodle Cookies

1. Can I use a different gluten free flour blend?

Yes, you can use any gluten free all purpose flour blend, but the texture may vary. Blends with rice flour and potato starch work best. Avoid coconut flour or almond flour as they change the consistency.

2. Why do my snickerdoodles come out flat?

Flat cookies usually mean the butter was too soft or the dough was overmixed. Make sure your butter is softened but not melted, and chill the dough for 15 minutes if your kitchen is warm. Also check that your baking soda is fresh.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 3 days. Let it sit at room temperature for 10 minutes before rolling in the cinnamon sugar. You can also freeze the dough balls for up to 3 months.

4. How do I store these cookies?

Store them in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze the baked cookies for up to 3 months.

5. Are these cookies dairy free?

This recipe uses butter, but you can substitute with a dairy free butter stick for a dairy free version. Make sure to use a brand that is good for baking, like Earth Balance. The rest of the ingredients are naturally dairy free.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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